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–+ servings
Pie crust filled with paper and pie weights.
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5 from 1 vote

How To Blind Bake Pastry (Pie Crust)

Follow the steps to successfully blind bake pastry. A practical technique used to create perfect tart bases and pie crusts. No shrinking or underbaked pastry with my foolproof techniques.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Pies & Tarts
Cuisine: British/American, French
Servings: 1 pie crust
Calories: 691kcal
Author: Emma Duckworth

Equipment

Ingredients

  • 1 homemade pie crust

Instructions

  • Preheat oven to 180℃ / 350℉.
    Line the pan with dough. Whether making a tart in a fluted tart pan or a pie in a shallow or deep pie pan, line the pan with the shortcrust dough. Trim off any excess and crimp the edges in the pie pan.
    Refrigerate the pan for 1 hour prior to baking. This allows the butter to firm up and the gluten in the flour to relax which in turn will help maintain the shape of the pastry and prevent shrinkage in the pan.
  • Dock the pastry. Use the tines of a fork to prick holes all over the base. The fork holes allow the steam to escape from the dough and stop it from puffing up and rising.
  • Create a paper barrier. Cut a piece of parchment paper or aluminium foil so that it's larger than the pan and overhangs the edges. Line the uncooked tart/pie pan with the paper so that it fits snugly inside. Tip: moisten the paper and scrunch up first before opening it to line the pan.
  • Add weight to the paper. Use ceramic pie weights (baking beans), rice, lentils, or even sugar (or a combination), and fill the paper with the weights. Make sure you add enough so that the weights sit right up the sides of the pan to hold the pastry in place. 
  • Bake. Bake in a preheated oven for 15 minutes until the pastry is firm. Remove the pan from the oven and using the sides of the parchment paper, lift out the paper and pie weights.
    Par Baked Pie Crust: Return the pastry to the oven for a further 7-9 minutes until the pastry is just starting to turn brown around the edges but when you touch it still feels slightly soft when pressed. Remove from the oven and cool slightly before adding your pie filling and return to the oven for the recommended time as per your recipe.
    Fully Baked Pie Crust: Return the pastry to the oven for a further 15-17 minutes until the pastry is golden brown. Don't be afraid of getting colour on your pastry. When you flip it over it should be golden underneath. Let your pie crust cool completely before filling it with your choice of no-bake filling.
  • Option: Seal The Pastry if adding a wet filling to a fully baked pie crust.
    Make an egg wash with one beaten egg mixed in with 1 teaspoon of water or milk.
    5 minutes before the pastry is fully baked, remove it from the oven and brush with the egg wash covering the base and going up the sides of the pastry case. Ensure the egg wash is in all the holes. Return the pastry case to the oven to continue baking for 5 minutes.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To store:
  • Uncooked dough: Once shaped into a disc, the shortcrust dough can be kept well wrapped in clingfilm for up to three days in the fridge. When it comes time to roll it out, let it sit at room temperature for 30-60 minutes (weather depending) until it is soft enough to roll out.
  • Uncooked pie shell: Roll out the dough and line the tart pan or pie pan. Wrap well in plastic wrap and refrigerate for up to 3 days before baking.
To freeze:
  • Uncooked dough in disc or in pie pan: Wrap the shortcrust dough tightly in plastic wrap and then place it in an airtight container or sealed zip lock bag and freeze for up to one month. If you have rolled out your dough and lined your pastry tin then you can follow the same steps for freezing.
  • Baked tart/pie shells: Cool the pastry shell completely. Gently wrap the individual pastry cases in clingfilm and then place them in an airtight container or sealed zip lock bag. Freeze for up to one month.
  • To Thaw: Remove the frozen dough from the freezer and thaw in the fridge (this can take up to a day). When it comes time to roll it out, let it sit at room temperature for 30-60 minutes (weather depending) until it is soft enough to roll out.
TIPS: 
  1. Use homemade or store-bought pastry. Homemade will have better taste and texture, but in a pinch, store-bought can be used.
  2. Refrigerate where the recipe states. Don't skip any point where the dough or pastry shell needs refrigerating.
  3. If the pastry bottom has puffed up in the oven after the pie weights were removed, then whilst still warm, simply press down with the back of a spoon.
  4. Use enough pie weights to fill up the sides of the pan. They need to hold enough pressure on the pastry to stop it slipping and shrinking.

Nutrition

Calories: 691kcal | Carbohydrates: 83g | Protein: 10g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Sodium: 695mg | Potassium: 165mg | Fiber: 4g | Vitamin A: 2IU | Calcium: 32mg | Iron: 4mg